Zucchini, egg cooked at 64 degrees, purslane and croutons
Transcription
Zucchini, egg cooked at 64 degrees, purslane and croutons
LE MENU DE NOTRE OFFRE « ESCALE GOURMANDE » GENEVA LAKE FERA Zucchini, egg cooked at 64 degrees, purslane and croutons *** GALANGA/DILL SPICED ICELAND LANGOUSTINE Young carrots and tapioca/coral *** FOIE GRAS DE CANARD À LA PLANCHA Pink rhubarb, sweet and sour radish *** GUY’S SPELT FLOUR AGNOLOTTI Green peas, morels and spring onions *** WILD TURBOT Nogaret asparagus, piquillos, lime/lemon cress jus *** ORGANIC SWISS CHICKEN FILLET Thigh stuffed with wild garlic and dandelions, pointed cabbage *** CHOCOLATE/PASSION FINGER Menthol Gariguette strawberries, gold leaf and FROSTY BASIL Pina Colada, Pineapple crystalline WINE PAIRING Nathalie Ravet’s selection of 6 different wines (8 cl per glass) SPRING 2014 HÔTEL-RESTAURANT DE L’ERMITAGE BERNARD & GUY RAVET, « GRANDS CHEFS RELAIS & CHÂTEAUX » ROUTE DU VILLAGE 26 CH – 1134 VUFFLENS-LE-CHÂTEAU TÉL. +41.(0)21.804.68.68 FAX +41.(0)21.802.22.40 INTERNET : http://www.ravet.ch EMAIL : [email protected]